Thursday, March 31, 2011

This is a Nigel original, because he was the genius behind this delicious pizza. We used the last of the flatbread that we bought at Costco to make it (I'm telling you, go see if they have these in the bakery section still!) There were two things that made this pizza over-the-top good, the homemade pesto and the maple bacon. The pesto is extremely easy to make - you can whip it up in about five minutes - and it is way better than pesto from a jar.

Homemade Pesto

1 cup freshly grated parmesan cheese

5 cloves garlic, halved

40 g fresh basil, stems removed

Olive oil (between 1/2 and 3/4 cup depending on consistency)

Juice from 1/2 lemon

In a food processor, combine parmesan, garlic, and basil until basil is shredded. Gradually add olive oil and pulse to desired consistency. Add lemon juice and pulse to combine.

Heat a skillet over medium heat. When the skillet is hot enough that a drop of water sizzles away, add chopped bacon and cook until the fat begins to render. Add maple and ground pepper, and stir to coat bacon. When the bacon is fully cooked, set it aside on a paper-towel lined plate.

Using the same pan and the leftover grease, cook the chicken until it is lightly browned. Remove chicken from the pan while you assemble the pizza.

To assemble the pizza: brush the edges of the pizza with olive oil and the center with the pesto. Cover with spinach, cheese, chicken, and bacon. Cook the pizza in the oven for 15-20 minutes on a baking sheet.